Course Code: CICA
To give a basic understanding of the culinary arena to students whose desire is to work in the catering and hospitality industry as future chefs.
Units
Unit ID | Unit Name |
---|---|
001 | Introduction to catering and hospitality industry |
002 | Personal hygiene and grooming |
003 | Food safety and kitchen hygiene |
004 | Occupational Health and safety in catering industry, HIV/AIDS awareness |
005 | Basic Food and Nutrition |
006 | Kitchen Operation, Cost and menu Planning |
007 | Equipment use in kitchen and its hygiene and maintenance |
008 | Knife handling and Work place skills ( Cooking methods) |
009 | Preparation of Stocks, sauces, Soups |
010 | Preparation of Vegetables, Fruits, Nuts |
011 | Preparation of Fish and sea foods |
012 | Preparation of Game and Poultry |
013 | Preparation of Meat and offal |
014 | Preparation of Pasta, rice, Farinaceous, and egg |
015 | Preparation of Bread and bakery products |
016 | Preparation of Pastry and desserts |
017 | Communication and Hospitality English |
Entry Requirement
- Just finished OL exam